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Chocolate Chip Vanilla Custard Brioches

Chocolate Chip Vanilla Custard Brioches
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Chocolate Chip Vanilla Custard Brioches are soft, flaky pastries filled with rich vanilla custard and melty chocolate chips, baked inside a light, buttery brioche dough. Perfect for breakfast, brunch, or an indulgent anytime snack, these brioches combine creamy, sweet, and flaky textures for an elegant yet approachable treat.

Ingredients

Scale

Brioche Dough

  • 3 ½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1/2 cup warm milk (about 110°F/43°C)
  • 3 large eggs, at room temperature
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Vanilla Custard Filling

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Additional

  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Prepare the Brioche Dough: Warm the milk to about 110°F (43°C) to activate the yeast. In a mixing bowl, combine the warm milk, active dry yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. Add the flour, remaining sugar, eggs, softened butter, and vanilla extract. Knead the dough until it becomes smooth and elastic. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the Vanilla Custard: In a saucepan, combine the milk, heavy cream, and vanilla extract, and warm over medium heat until just simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly temper the yolk mixture by gradually adding the hot milk mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens. Remove from heat and let it cool completely, covering with plastic wrap to prevent a skin from forming.
  3. Assemble the Brioches: Once the dough has risen, divide it into equal portions (about 12). Flatten each portion into a small disc. Place a generous spoonful of cooled custard in the center and sprinkle chocolate chips on top. Carefully fold and seal the dough around the filling to form a ball, making sure none of the custard leaks out.
  4. Final Rise and Bake: Place filled dough balls on a baking sheet lined with parchment paper. Cover loosely and let them rise again until puffy and nearly doubled, about 45-60 minutes. Preheat the oven to 350°F (175°C). Bake the brioches for approximately 20-25 minutes or until golden brown on top.
  5. Cool and Enjoy: Let the brioches cool slightly on a wire rack to allow the custard to set. Serve warm for the best melt-in-the-mouth experience, optionally dusted with powdered sugar or drizzled with melted chocolate.

Notes

  • Keep all ingredients at room temperature for even dough rising and smooth custard texture.
  • Do not overfill the brioches to prevent leaking during baking.
  • Allow the dough to rise fully for a light, fluffy brioche texture.
  • Chill the custard completely before filling to maintain dough structure.
  • Use fresh, active yeast for optimal dough rise.

Nutrition

Keywords: brioche, vanilla custard, chocolate chip, breakfast pastry, creamy filling, soft pastry, homemade custard

Find it online: https://cherrycooks.com/chocolate-chip-vanilla-custard-brioches/